Thresher Shark Stew

1 lb. Thresher Shark meat cut into bite sized chunks

1 head cauliflower washed and cut

6 medium red potatoes cut into 1 inch cubes

1 cup tomatoes chopped

I red onion chopped

1 yellow squash chopped

6 cloves garlic chopped

1 Habanero pepper chopped

1 red bell pepper chopped

Juice of one lime

3 Tbsp. Coconut oil

1 16 oz. can chicken stock

2 cups water

1 Tbsp. Curry powder

1 tsp. Sea Salt

½ cup coriander (cilantro) chopped

½ tsp. Turmeric

½ tsp. Cumin

½ tsp. Ground Allspice

½ tsp. Turbinado sugar

Pinch Saffron


This recipe yields 10-12 servings.


Heat coconut oil in a large deep pot over a medium flame. Add chopped veggies, garlic, Habanero pepper and all the seasonings and spices. Saute the veggies for about 10 mins. or until they start to get a little tender. Add the stock and water. Bring to a boil and turn the flame down to low. Add in the shark meat and allow to simmer for about 5 mins. It doesn’t take that long to cook the meat. Squeeze in some lime juice, top with some fresh cilantro and serve.


Tip: This stew can be frozen and will keep for up to one month.


Wine pairings:



Pinot Grigio




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